Directions:

Heat oil in a medium, heavy bottom pot. Once the oil is hot, add onion, garlic and fennel along with a pinch of salt. Sauté for 8-10 minutes or until the onion and fennel is beginning to look translucent.

Add tomatoes, broth, and beans and bring to a boil. Once you’ve got your boil, reduce the heat and simmer for 20-30 minutes. This will allow the soup to thicken and become nice and hearty.

Once you’re soup has reached the desired consistency, stir in spinach and season with salt and pepper. The spinach will wilt down in a matter of minutes and your soup will de done. Enjoy!

25 Comments

Jen – I haven’t made any yet. I bought a small batch of the real deal from whole foods… Traders Point Creamery is the brand. It’s grass fed, whole milk and insanely delicious. I really want to make my own soon, but haven’t yet.

Hi Dani – I made this soup today and just polished off two bowls of it. I love your style in the kitchen. I’m learning a lot from you so I am really grateful that you are sharing your knowledge. Thanks again (and again and again). Patricia

Hi Dani, thank you for this amazing recipe!
I made it last night, followed the exact recipe and it came out wonderful! So easy and delicious. I served it with some coarsely grated Parmesan cheese and a thick slice of whole wheat baguette aside. The whole family loved it!
Taking the leftovers with me to work today for lunch.
I will absolutely make this again.
Cheers to a warm and cozy winter! 🙂

Hi Dani.
I made this soup today and I loved it!! I was wondering if I could change up the recipe sometime and use Leeks instead of Fennel? Would Leeks hold up in the recipe?
Thank you so much for your recipes and all your videos; you explain everything so well and it’s fast and easy!

You can probably use leeks but they would be a lot creamier when cooked up – fennel tends to have more structure once cooked, leeks will break down more. Make sense? But in my book it’s all worth a try! I would love to hear how it goes if you make it.

I made this today…just for myself as my family does not share my passion for soup and it was fabulous! I added diced tomatoes, a bit more spinach and a sprinkle of fresh grated pecorino cheese. Thank you for a great recipe!

I made this tonight and it was delicious. I substituted kale for the spinach (what I had in the fridge). Used organic fire roasted tomatoes and added a dash or two of hot sauce. Served with crusty multi-grain baguette. It was fabulous. Will definitely add this recipe to my soup rotation (I love soups). Thank you for the great recipe.

Hi Dani
Quick question – I am on my own and don’t like spending much time in the kitchen so I would like to be able to cook batches for freezing, is it possible to freeze this soup after cooking? Do you think it would defrost and reheat ok? (I was thinking perhapsit would be better to blend it before freezing?).

Also just wanted to say….I stumbled across your site while looking for YouTube vids on how to cook quinoa properly and I have to compliment you on your clear teaching style, also loving the quick and easy to follow recipes as I have the attention span of a fish! So thank you 🙂

Tried this recipe and it was excellent. Have seen the Cold Beet and Fennel Soup. There was a third one that I can’t find anymore that I tried and it also was excellent. Unfortunately I didn’t save it. Didn’t anticipate having a problem finding it again. I would appreciate it if you could send a link for the video. I will save it this time! Thank you.

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Healthy eating made easy!

Hi, I’m Dani. I'm a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I'll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS! Learn more about me.